- Meat and poultry
- Cuts of pork
- Pork chop
Pork chops marinate overnight in a sweet-savoury mixture of pineapple juice, brown sugar and soy sauce before they're barbecued and served with char-grilled pineapple slices.
13 people made this
- 1 (227g) tin pineapple rings, juice drained and reserved
- 4 tablespoons brown sugar, or to taste
- 4 tablespoons soy sauce
- 1/4 teaspoon garlic powder
- 4 pork chops
- 1 pinch freshly ground black pepper
MethodPrep:10min ›Cook:15min ›Extra time:8hr marinating › Ready in:8hr25min
- Mix together the drained pineapple juice, brown sugar, soy sauce and garlic powder together in a large plastic zipper bag; zeal the bag and shake a few times to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag and seal it; refrigerate overnight. Reserve the pineapple rings.
- Preheat an outdoor barbecue for medium heat and lightly oil the grilling grate.
- Remove the chops from the marinade; shake off excess and barbecue chops until char-grilled and no longer pink inside, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the pork is cooking, place 4 pineapple rings onto the barbecue and allow to cook until hot and charred.
- Serve the chops topped with the grilled pineapple rings.
Reviews & ratingsAverage global rating:(543)
Reviews in English (364)
Due to bad planning on my part, these stayed in my fridge for 48 hours before being grilled tonight. YUMMY!!! Hubby says it's the best pork chop he's had in a long time. Tender, juicy, tasty, extremely easy to put together, this is no brainer for my regular summer rotation. Thanks for posting this keeper. Don't change a thing, it's perfect as is.-11 Jul 2011
Easy, quick, and delicious. The pork came out very juicy and flavorful. The only change I made was to add a little ginger. A repeat recipe, for sure!-08 Jul 2011
I was looking for a different way to fix pork chops on the grill and tried this recipe. This is a definite 5 star!-19 Jun 2011
Grilled Pork Chops with Pineapple and Homemade Barbecue Sauce
This is my go-to barbecue sauce anytime I grill. It goes particularly well with pork chops, but the spicy, salty and sweet flavors also pair well with everything from ribs to brats to chicken to seafood.
Technique tip: Brush the barbecue sauce on the chops toward the end of grilling so it doesn't burn.
Pineapple Pork Chops
These skillet BBQ Pork Chops with Pineapple are a delicious dinner you’ll want to remember for busy nights!
How to make pineapple pork chops!
Heat a large cast-iron skillet over medium-high heat. Add olive oil and pork chops, and evenly sprinkle with salt and pepper. and cook for about 2 minutes per side, or until golden brown.
Remove the pork chops and place them in a baking dish.
Place a slice of pineapple on each pork chop.
In a separate bowl, mix soy sauce, garlic powder, vinegar, water, brown sugar, and ginger.
When it is well blended pour the sauce over the pork chops. Bake at 350 degrees for 25-30 minutes or until the chops reach 160 degrees when tested with a meat thermometer.
Serve immediately with cilantro and rice, if you like.
Quick and Easy Pineapple Pork Chops. Pan-fried pork chops simmered in a sweet and tangy Hawaiian Flavor.
How thick should the chops be for the Hawaiian pork chops?
Idk I’m not an expert lol sorry. But they do look like a 1 1/2 inch thick
Isn’t 135 a little low? I would thought you should be looking for 165.
Not for pork chops. It’s going to carry over to 140-145 anyway. But if you like your pork chops cooked a little higher – go ahead and take them to 160 and let them carry over to 165 while they rest.
this recipe needs a print button. I have started a recipe book for me and my 6 adult kids. So when i die they can make your good eats, that i have made change’s too. I want to thank you and your crew for your information. If you ever get to the NorthWest let me know.
I’m making this tonight. I’m using a power smokeless grill. I’ll let you know.
Do you think I could use the Hawaiian marinade as an injection for a pork butt? Doing two butts for the Super Bowl and I wanted to try something different with the Hawaiian flavors along with the pineapple salsa instead of coleslaw. Let me know what you think.
Sure thing, pork can go with just about anything.
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About Malcom Reed & HowToBBQRight.com
I’m Malcom Reed and these are my recipes. I spend my life cooking – mostly slow-smoked barbecue.
Every week I share a new recipe on my HowToBBQRight YouTube Channel. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team.
Why I love making my own Pineapple BBQ Sauce:
- It’s easy! All you have to do is whisk a few ingredients together and bring them to a boil. Then simmer for a couple of minutes and your work is done. What!
- You know what’s in it. This is probably the biggest thing for me. I’m making mine naturally sweetened with honey and pineapple juice and there is zero bottled ketchup in it. I mean, Mother of the Year award, or what?
- You can customize it. Sometimes you’ll want a BBQ sauce that’s on the thin side, maybe if you’re making meatballs over rice. Sometimes you’ll want a really thick barbecue sauce, say to go with a burger. Maybe you like it spice and I like it sweet. YOU CAN DO ALL OF THIS. If you make your own. Winning.
I’m adding fresh pineapple chunks to mine here because I was using it on some homemade meatballs, but if you want to keep the sauce for a longer time, just leave them out. It will still be delicious, and without the fresh pineapple, it easily keeps in the fridge in a jar with a tight-fitting lid for a week.
This is a very straight-forward recipe, and once you’ve made it you’ll ask yourself why you ever bought BBQ sauce in the first place.
Let me just give you few quick tips on how to make your Pineapple BBQ Sauce foolproof!
Add pork to gallon-size zip-top bag add Mojo Piña and seal bag. Massage to coat pork in marinade transfer to refrigerator. Marinate at least 4 hours, or until ready to cook discard marinade.
Heat grill to medium-high heat. Add pork chops to hot, greased grill grates. Cook, flipping once, until well-charred and cooked through (internal temperature of about 140°F), 13-15 minutes. Brush onions and pineapples with oil. Grill, flipping once, until well charred, and onions soften, about 15 minutes for onions and 3 minutes for pineapple.
5 Ingredient Pineapple Pork Chops Recipe
Enjoy this 5 ingredient pineapple pork chops recipe when you’re looking for a delicious savory and sweet dinner any day of the week when you’re looking for a fast and easy recipe that everyone is sure to love.
I have to tell you that if you were to ask if there’s a meat I don’t cook nearly enough, I’d tell you it’s pork! Especially pork chops.
Pork chops are so great for a quick cooking meal, but for some reason I had always passed them up while grocery shopping. Not anymore. Not after making this delicious pineapple pork chops recipe. It’s SO good, so flavorful, and perfect for a quick dinner, and it’s this weeks’ Five Ingredient Friday recipe.
For this recipe all you do in marinate pork chops in soy sauce and red pepper flakes, and then cook it with pineapple and cilantro. It’s fresh and soooo good. One of the first times I made this recipe I put the pork chops in the marinade and put it in the fridge. Life got crazy busy and I only was able to make it two days later. So the pork had been marinating in soy sauce and red pepper flakes for 2 days. The pork was darker in color because of the soy sauce, and when I made it, holy cow was it full of flavor (and heat from the red pepper flakes was great and intensified lol).
So I’ve made this with both a quick marinade or an overnight one, and it’s great both ways. These pineapple pork chops serve really well over rice.
These 5 ingredient pineapple pork chops would also be great if you grilled them. It’s an overall delicious dinner, and I love the sweet/savory/slightly spicy flavor that these pineapple pork chops have.
Pork Chops with Pineapple Fried Rice
Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.
(Note: soak wooden skewers in water for a few hours first.)
Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.
Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.
Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.
Here's why this pork chop recipe rocks:
- It's super quick and easy to make in under 30 minutes
- The pineapple-Dijon sauce with sauteed onions and white wine is so good with perfectly browned pork chops. Keep reading for tips for skipping the white wine, if you prefer!
- It's kid-friendly the sauce is sweet and will keep you coming back for more
- It is super versatile and goes amazing with any kind of rice, quinoa, couscous, mashed potatoes, or even some plain buttered noodles for my son
If you feel weird about putting jam on pork chops, I get it. But trust me when I say that it works! If you love BBQ sauce chicken, teriyaki pork chops, cranberry sauce with your Thanksgiving turkey, or anything along those lines, you will love these sweet and savory pork chops.
Ready to make these??
- Tropicana® Trop50® orange juice
- less-sodium soy sauce
- rice vinegar
- brown sugar
- ground ginger
- onion powder
- garlic powder
- boneless pork chops
- pineapple rings
In a small bowl, whisk together the orange juice, soy sauce, rice vinegar, brown sugar, ground ginger, onion powder, and garlic powder to make a marinade. Place the pork chops in a large resealable bag and add the marinade to coat. Seal the bag and place in the refrigerator for at least 2 hours up to overnight. If possible, turn the bag every hour or so to evenly cover the pork chops with the marinade.
Transfer the pork chops to a shallow dish. Pour the marinade into a small saucepan. In a small bowl, dissolve the cornstarch into 2 teaspoons of cold water to make a slurry. Place the saucepan of marinade over medium heat and bring to a boil. Reduce the heat to low and whisk in the slurry. Cook, whisking, until the sauce thickens, about 2 minutes.
Remove from the heat and set aside to use as a baste for the grilled pork chops and pineapple. Preheat an indoor grill, grill pan, or outdoor grill to medium-high heat. Lightly coat the grill rack of the indoor grill or grill pan with cooking spray. Place the pork chops on the grill and cook until the internal temperature reaches 145° F, 4 to 5 minutes per side, brushing often with the baste as you grill. Add the pineapple slices to the grill and cook for 1 to 2 minutes on both sides. Let the pork chops rest for 2 to 4 minutes before serving. To serve, place one grilled pineapple slice on top of each pork chop and serve with any remaining marinade sauce.